Lemon Cornichon Salmon

Ingredients:

2-3 portions of salmon

Avocado oil

1/4 cup chopped sweet onion

1 lemon, sliced

Salt & Pepper

1-2 Tbsp. butter

1/4 cup diced cornichons (or dill pickle)

1 tsp mustard (yellow or stone ground)

Fresh dill, to taste

Directions:

Pre-heat oven to broil: 450 degrees. Place salmon skin-side down onto a baking dish, preferably close to the size of the salmon so that the juices accumulate rather than evaporate. Drizzle the salmon with avocado oil then squeeze the lemon juice on top. Place the lemon peels on and around the fish. Next, cover with the onions. Season with salt and pepper and broil for 15-20 minutes, depending on how well you like it done. While the salmon is cooking, mix the butter, cornichons, and mustard. Set aside. When the fish is done, push the lemon and onion to the side and top the salmon with the butter mixture. Cover and rest for 10 minutes. Serve with chopped fresh dill, the cooked onions, and a drizzle of the pan juices.

Red Potato Salad

Ingredients:

  • 6-7 red potatoes, cut
  • 2 cloves garlic, smashed/chopped
  • Salt
  • 2 stalks celery, diced
  • 1-2 green onions, diced
  • 3 hardboiled eggs, chopped- discard 1 yolk
  • Avocado oil

Dressing:

  • 1 1/2 Tbsp celery leaves, chopped
  • 1 Tbsp cilantro, chopped
  • 1 cube frozen cilantro
  • 2 cornichon pickles, diced
  • Juice of 1 small lemon
  • 1/4 cup stone ground mustard
  • 1 cup mayo made with olive oil
  • 1/4 – 1/2 tsp dried dill
  • 1/4 tsp oregano
  • 1/8 tsp ground coriander
  • 1/8 tsp paprika
  • Salt and pepper, to taste

Directions:

Boil the potatoes and garlic in heavily salted water. Drain when cooked al dente. Once cooled, carefully toss in the celery, green onion, and egg. Drizzle mixer with avocado oil. Pour the dressing over potato mixer and lightly mix so the potatoes do not fall apart. Chill in the refrigerator for at least 30 minutes.